These gourmet pickles made with cauliflower
are going to enchant your taste buds. Why? Because we’ll use fresh turmeric roots to
flavor the pickles, and fresh turmeric is amazingly flavorful. But first, let’s prepare
the cauliflower. Cut the florets off the stalk and then separate
the florets in small pieces. Small florets are best — they’ll give you more flavorful
pickles. First, we need to blanch the cauliflower, and for that you’ll need an ice-water bath
and two quarts of boiling water. Once the water is boiling, add the salt and the cauliflower.
Push the florets down and blanch them for two minutes. We want the cauliflower to be
partially cooked, but still quite crunchy, so two minutes of blanching is all we need.
Our time is up, so transfer the cauliflower to the ice-water bath. When the florets are
cool to the touch, and this will only take a few seconds, drain them and set them on
a clean kitchen towel. This will remove the excess water. Peel the turmeric. A little
warning: turmeric will stain your fingers, so work quickly or wear gloves. Set your mandoline
at 1/16″. Make sure to wear a cut-resistant glove, and then slice the turmeric crosswise
in paper-thin slices. Here they are! They smell so incredibly fresh. Place the vinegar
in a medium saucepan. Add the water, the sugar, the toasted cumin seeds, the curry leaves
— and that’s another super flavorful ingredient in this recipe — the chili pepper flakes,
the salt and the sliced turmeric. And now bring to a boil over medium-high heat. You’ll
want to stir the mixture now and then so the sugar dissolves evenly. Once boiling, reduce
the heat and fast-simmer for one minute. We’re done. Now place the cauliflower in a Mason
jar. Pour the hot mixture over the cauliflower. Push the florets down so they’re submerged
in the hot liquid and set the jar aside to cool to room temperature. Once cooled, seal
the jar and refrigerate for a minimum of 24 hours, up to a month. During that time, the
flavors will infuse and give you superbly flavorful pickles. Enjoy!